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American Journal of Food Science and Technology. 2024, 12(6), 192-206
DOI: 10.12691/ajfst-12-6-2
Open AccessArticle

Enrichment of Egyptian Balady Bread with Nutrients and Bioactive Compounds through Mixing it with Sweet Potato and Cauliflower Leaves Powder

Yousif A. Elhassaneen1, , Mai A. Gharib1 and Amany Z. Omara1

1Nutrition and Food Science Department, Faculty of Home Economics, Menoufia University, Shebin El-Kom, Egypt

Pub. Date: November 20, 2024
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Cite this paper:
Yousif A. Elhassaneen, Mai A. Gharib and Amany Z. Omara. Enrichment of Egyptian Balady Bread with Nutrients and Bioactive Compounds through Mixing it with Sweet Potato and Cauliflower Leaves Powder. American Journal of Food Science and Technology. 2024; 12(6):192-206. doi: 10.12691/ajfst-12-6-2

Abstract

The present study aims to determine the chemical composition, nutritional evaluation and bioactive compounds content of agricultural ruminant's (sweet potato leaves powder, SPLP, and cauliflower leaves powder, CLP). Also, application in the manufacture of the Egyptian Balady bread by partially replacing wheat flour will be in the scope of this investigation. The contents of moisture, total protein, crude fat, crude fiber, ash and carbohydrates content were 8.02, 3.89, 0.81, 5.72, 2.14 and 79.42% (for SPLP) and 7.59, 7.58, 1.97, 10.07, 2.83 and 69.96% (for CLP), respectively. Also, minerals analysis of SPLP and CLP showed that it is rich in different estimated effectual elements including K, P, Mg, Ca, Fe, Mn, Cu, Zn and Se. Furthermore, SPLP and CLP are rich in various bioactive compounds content including dietary fiber, total phenolics, flavonoids, carotenoids, carotene, total anthocyanin's, chlorophyll a and chlorophyll b. The mixing of SPLP and CLP (20%) to wheat flour leads to increase all the assayed minerals, all assayed bioactive compounds and antioxidant activity. For rheological properties, the incorporating of SPLP and CLP (20%) in dough increased the all farinograph parameters including the water absorption, arrival time, dough development time, dough stability and degree of softening. Also, all extensograph parameters were increased including the elasticity, extensibility, proportional number and energy. Sensory evaluation parameters including colour, taste and flavor, mouth feel and overall acceptability were not significantly different between the control and plant parts incorporated Balady bread. In conclusion, SPLP and CLP could play important roles in strategies to contribute a major role to bridging the nutritional gap and improving the quality parameters, which is the bread industry as a partial substitute for flour. Therefore, the present study recommended like of that SPLP and CLP to be included in food processing and therapeutic nutrition applications.

Keywords:
chemical composition nutrition evaluation minerals antioxidant activity farinograph extensograph sensory evaluation

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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